OrbisResearch.com has published “Caramel Colour Market By Type Application And By Region-Global Industry Analysis, Size, Share, Growth, Trends, And Forecasts (2016-2021)” report to its database. North America followed by the Europe led the market due to the growing awareness and advancements in technology

The Global Caramel Colour Market was worth USD xx billion in 2016 and estimated to be growing at a CAGR of xx%, to reach USD xx billion by 2021. Caramel colour is a water-soluble food colouring made up of a process called caramelization. Caramelization is the process of heat treatment of carbohydrates in the presence of alkalis, acids or salts. It is added to many soft drinks and some foods like confectionary to turn them brown, which may sound harmless, even appetizing. Caramel colour is more fully oxidized than candy, and has an odour of burnt sugar and a bitter taste.

Caramel colour is the most widely used food colour and it is used in many foods and beverages, syrups like brown bread, beer, batters, cookies, cough drops, buns, chocolates, spirits, rum, whisky and brandy. It is also used in chocolate-flavoured confectionery and coatings like potato chips, dessert mixes, doughnuts, custards, fruit preserves, glucose tablets, ice cream, pickles, sauces and dressings. Globally it is more used in soft drinks especially colas, vinegar and sweets. It is approved in food globally but regulations vary by country.

People preference towards appearance and colour above all other factors, increasing demand from food and beverage industries, improved the appeal of hundreds of different foods, including baked goods, soft drinks, and even alcoholic beverages, increase in disposable income and technological advancements are driving the global caramel colour market. However, increased cost of caramel and it acts as an allergic agent which may hamper the growth of the market.

The Global Caramel Colour Market is segmented on the basis of type, application and region. Caramel colour is segmented into four classes differing by the reactants used in their manufacture. They are class I caramel colour, class II caramel colour, class III caramel colour and class IV caramel colour. Depending on their application, the market is segmented into bakery goods, soy sauces & seasonings, alcoholic beverages, soft drinks and others. The market has also been geographically segmented into North America, Europe, Asia-Pacific, Latin America and Middle-East & Africa. North America followed by the Europe led the market due to the growing awareness and advancements in technology. However, the Asia Pacific region is projected to grow the highest during the forecast period due to various factors such as presence of untapped opportunities, increase in per capita income and emerging economies.

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